Chili Pie with Corn-Bread Topping



5 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 19 %
Fat 8 g
Satfat 2.7 g
Monofat 3 g
Polyfat 0.8 g
Protein 20.6 g
Carbohydrate 60.2 g
Fiber 6.6 g
Cholesterol 27 mg
Iron 5.8 mg
Sodium 313 mg
Calcium 150 mg


1 cup chopped onion
1 cup chopped green bell pepper
1/2 pound ground chuck
1 cup no-salt-added whole kernel corn, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
3/4 cup water
1 (16-ounce) can pinto beans, drained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chiles, drained
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup nonfat buttermilk
1 egg white, lightly beaten


Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside.

Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400° for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.

Elizabeth J. Taliaferro,

Cooking Light

March 1995
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